Essential oil composition of berries of Juniperus oxycedrus L. ssp. oxycedrus according to their ripening stage

[EN] Some essential oils (EOs) can be extracted from berries of different species, and their composition depends on their maturation level. In this work, these parameters were correlated forJuniperus oxycedrusL ssp.oxycedrus. For this purpose, a classification method based on the CIE L*a*b* colour m...

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Detalles Bibliográficos
Autores: Llorens Molina, Juan Antonio, Ygueravide, Begoña, Vacas, Sandra|||0000-0001-6911-1647
Tipo de recurso: artículo
Fecha de publicación:2019
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/136155
Acceso en línea:https://riunet.upv.es/handle/10251/136155
Access Level:acceso abierto
Palabra clave:Juniperus oxycedrus L
Berries
Essential oils
Ripening stage
Colour
QUIMICA ANALITICA
Descripción
Sumario:[EN] Some essential oils (EOs) can be extracted from berries of different species, and their composition depends on their maturation level. In this work, these parameters were correlated forJuniperus oxycedrusL ssp.oxycedrus. For this purpose, a classification method based on the CIE L*a*b* colour measurement was applied. Once the samples were classified, they were subjected to simultaneous distillation extraction and gas chromatography (GC/FID and GC/MS). Hydrocarbon monoterpenes constituted the major fraction (42.8-89.8%), mainly represented by -pinene (30.1-66.4%) and myrcene (6.1-34.8%). Hydrocarbon sesquiterpenes accounted for 4.0-26.4%, with germacrene-D (0.2-16.9%) as the major component. The discriminant analysis proved that CIE L*a*b* implementation was useful to classify the ripening stage. Regarding the EO composition, significant differences were observed in myrcene, camphor and germacrene-D, as well as in the grouped oxygenated and hydrocarbon terpenoids. In general, a progressive increase in oxygenated compounds was noted over the maturation process.